Brown Sausage for Spinach Artichoke Dip

Video Transcript

"Hi, I'm Leah Schaefer and on behalf of Expert Village I'm going to show you how to make my party dips. So now we're going to go ahead and get the sausage browned and we're going to turn our element on just between low and medium a little towards medium and we will coat the bottom of our cast iron skillet with olive oil. A cast iron isn't necessary but instead whatever skillet you have is fine but I'm actually going to serve the dip out of the skillet and I think the cast iron will do a great job of keeping it warm and just giving it a nice rustic look. So we'll take it, we'll tilt it just to make sure the bottom of the pan is evenly coated. It looks good. We don't need a lot of olive oil because the sausage is not going to stick because it has so much of its natural fat. Now for this dip we use a little more of the country sausage which has some of the sage and the flavors that will compliment this dip nicely. We do have a little bit of the Italian sausage in there which is hot just to give it kind of a different another layer of flavor which is the heat. So we'll break this up, we'll continue to break it up as it cooks and we will just brown this. Let me make sure it's small pieces and it is brown all over, it's looking good. So now we will move onto start chopping up some of the ingredients that we're going to put into the pan with the sausage."